Autumn Salad with Persimmons and Walnuts

Ingredients

• For the dressing
• 1 tablespoon apple cider
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• For the salad
• 1 Fuyu variety persimmon
• 3 cups baby or wild arugula leaves
• 1/2 cup toasted walnut halves
• 2 ounces aged gouda cheese (aged at least 12 months)

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